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These spicy chicken meatballs in dashi broth are loaded with garlic and Thai chili peppers and dropped into a light and simple dashi broth.

Grade:

Serves: 4

Cost: $3.26 per serving

Skill Level: Easy

Time to Make: About 50 minutes (15 minutes inactive)

These meatballs are so juicy and taste wonderful in a light dashi broth.

Ingredients for Spicy Chicken Meatballs in Dashi Broth

Chicken Meatballs:

1 pound ground chicken breast

8 cloves garlic, peeled

3-5 Thai chili peppers, depending on heat preference, trimmed

1 small yellow onion, peeled

1/4 cup soy sauce

1 egg

1/2 cup panko, plus more if needed

3 teaspoons sesame oil, divided

1-2 tablespoons neutral cooking oil, for frying

Dashi Broth:

1 large onion, peeled and thinly sliced into rounds

8 cups water

2 tablespoons dashi powder

2 tablespoons mirin

2 tablespoons soy sauce, plus more, if needed

For Serving:

Black sesame seeds and shichimi togarashi, optional

Cooked rice

Method

Prepare the Meatballs

First, transfer the chili peppers, garlic, and yellow onion to a food processor and pulse until finely chopped.

In a bowl, combine the chicken breast, soy sauce, egg, and minced onion, garlic, and peppers. Add 2 teaspoons sesame oil. Use your hands to gently incorporate the ingredients. Add the panko and mix with your hands until just combined. Form into 2 diameter meatballs. You should end up with about 12 meatballs. Set aside.

Fry the Chicken Meatballs:

In a wide pot, heat the neutral cooking oil and the remaining 1 teaspoon sesame oil over medium heat until very hot. Add the meatballs in an even layer and cook for 3-5 minutes until well-browned. Flip and cook an additional 3-5 minutes more. Once the meatballs are browned all over, but not cooked through, transfer to a plate.

Prepare the Dashi Broth:

Add the sliced yellow onion to the pot and cook for 7-8 minutes until softened and golden brown. Pour in the water and mix in the dashi powder, soy sauce, and mirin. Bring to a low boil.

Cook the Meatballs:

Add the meatballs to the dashi broth and reduce heat and simmer for 15 minutes or until the meatballs are cooked through. Turn off the heat.

To Serve:

Ladle the dashi broth and chicken meatballs into bowls. Sprinkle with sesame seeds and shichimi, if desired, and add a small drizzle of sesame oil. Serve with cooked rice and enjoy!

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